Turkish Eggs, or çırpılmış yumurta, is a popular Turkish breakfast dish that’s gaining popularity worldwide. It’s a simple yet elegant dish that typically consists of poached eggs served over a bed of creamy yogurt, often topped with a drizzle of butter infused with red pepper flakes.
We first tried this delicious breakfast at Kauai Beer Company in Lihue. They are not only delicious but also a healthy, unique and satisfying breakfast!
What is the history of Turkish Eggs?
While the exact origins of Turkish Eggs are unclear, it’s believed to have been a popular dish among Ottoman Turks. The dish’s simplicity and deliciousness have contributed to its enduring popularity.
How do you make Turkish Eggs?
Making this hearty breakfast is easier than it may seem. Here’s a simple breakdown:
- Prepare the yogurt: Mix Greek yogurt with garlic, salt, pepper, and herbs of your choice.
- Poach the eggs: Carefully poach eggs in simmering water.
- Infuse the butter: Melt butter and infuse it with spices like red pepper flakes, paprika, or cumin.
- Assemble the dish: Place a dollop of yogurt on a plate, top with poached eggs, and drizzle with infused butter.
Turkish Egg Ingredients
While the core ingredients are simple, variations can be added to suit your taste:
- Yogurt: Greek yogurt or labneh
- Eggs: Fresh, high-quality eggs
- Butter: Unsalted butter
- Spices: Red pepper flakes, paprika, cumin, or other spices of your choice
- Herbs: Fresh dill, parsley, or chives
What are some variations on Turkish Eggs?
The beauty of this dish lies in its simplicity and versatility. Here are a few variations:
- Spicy: Add more red pepper flakes to the butter for a spicier kick.
- Herby: Add fresh herbs like dill, parsley, or chives to the yogurt for a fresh, herbaceous flavor.
- Savory: Top the dish with crumbled feta cheese or a sprinkle of sumac.
😋 More Delicious Recipes
- Eggs Benedict
- Smoked Hard-Boiled Eggs
- Eggslut Breakfast Sandwich
- Sourdough Breakfast Sandwich
- Hanalei Market’s Eggs, Bacon and Bean Burrito
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Turkish Eggs with Garlic Dill Greek Yogurt, Chili Butter and Toasted Sourdough
Recipe by Jason Hill – CookingSessions.comIngredients
Garlic Dill Greek Yogurt:
- 1 cup Greek yogurt or Labne at room temperature
- 1 clove garlic minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 Pinch cayenne pepper
- 2 ½ tablespoons fresh dill chopped
Chili Butter:
- ½ stick unsalted butter
- 1 tablespoon red pepper flakes
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Poached Eggs:
- 1 tablespoon white vinegar
- 4 large eggs
- Pinch of sea salt
- 2 slices thick-cut sourdough bread toasted
- Fresh dill sprigs for garnish
Instructions
- Make the Yogurt: Combine Greek yogurt, minced garlic, black pepper, salt, cayenne, and dill in a bowl. Mix well and set aside.
- Make the Chili Butter: Melt butter in a small saucepan over medium heat. Add red pepper flakes, smoked paprika, and cumin. Stir until fragrant. Remove from heat and let cool slightly.
- Poach the Eggs: Fill a large pot with water and bring to a gentle simmer. Add vinegar. Carefully crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 2-3 minutes, or until whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- Assemble the Dish: Spread a generous amount of yogurt on two plates plate. Top with two poached eggs and drizzle with chili butter. Garnish with fresh dill and serve immediately with toasted sourdough bread.
